Red beans and rice is the ultimate comfort meal that deserves a permanent place in your monthly dinner rotation. Every time I make this recipe I use that time to slow down and really get in sync with the slowness and tenderness that these red beans and rice requires. One of the reasons why I enjoy making this recipe and other bean soups is the preparation; it’s a reminder to prepare for the week and get ready for something good. The overnight bean soak is so essential to this recipe because that soaking period ensures that the beans cook evenly, resulting in a tender bean. I like to cook the beans slow and low for a little under 2 hours and the savory rich aroma that dances throughout my home is cozy and comforting. It’s one of those meals where you just stand at the kitchen counter to take your first few bites.

If you’re like me and have random cravings for red beans and rice and don’t have time to soak your beans, check out my recipe for Quick Red Beans and Rice.

Ingredients:

Dried red beans, I used kidney beans.

Onion

Green bell pepper

Celery

Garlic

Cooking oil. I used duck fat but use avocado, vegetable, or olive oil.

Smoked or andouille sausage

Smoked Turkey or Ham hock

Tomato paste

Oregano, creole seasoning, cajun seasoning, paprika, cinnamon, dried thyme, cayenne pepper, bay leaves

How to make Red Beans and Rice

Prep work

Pre-soak the beans in water overnight. Be sure to add enough water to cover the beans. Once the beans are done soaking pour the water off and rinse the beans then set aside.

Step 1

In a large pot, heat the oil over medium-high heat then add in the sausage and smoked meat. Brown the meat on both sides for about 7 minutes, stirring occasionally. Remove the smoked meat (ham hock or smoked turkey) once it’s brown on all sides. Add in the onions, peppers, celery, garlic, and sauté until tender and fragrant.

Step 2

Stir in the tomato paste, oregano, cajun seasoning, creole seasoning, cinnamon, paprika, thyme, and cayenne pepper.

Step 3

Pour the water, pre-soaked beans, bay leaves, and smoked meat into the pot. Stir everything together very well then bring the pot to a boil, reduce the heat to low, then cover the pot to simmer for 1 and 1/2 to 2 hours until the beans are tender.

Step 4

Once the beans are done remove the smoked meat and carefully pull the meat off of the bone and stir the meat back into the pot. You can discard the bone. Serve with rice and garnish with fresh parsley and green onions. Enjoy!

Red Beans and Rice

Author: Jaylynn Little
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Yield: 8 servings 1x
Category: Dinner
Method: Stove stop

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Description

A hearty, rich, and tender red bean and rice recipe. Made with smoked meats, the holy trinity, and served with hot rice.

Instructions

Pre-soak the beans in water overnight. Be sure to add enough water to cover the beans. Once the beans are done soaking pour the water off and rinse the beans then set aside.
In a large pot, heat the oil over medium-high heat then add in the sausage and smoked meat. Brown the meat on both sides for about 7 minutes, stirring occasionally. Remove the smoked meat (ham hock or smoked turkey) once it’s brown on all sides. Add in the onions, peppers, celery, garlic, and sauté until tender and fragrant.
Stir in the tomato paste, oregano, cajun seasoning, creole seasoning, cinnamon, paprika, thyme, and cayenne pepper.
Pour the water, pre-soaked beans, bay leaves, and smoked meat into the pot. Stir everything together then bring the pot to a boil, reduce the heat to low, then cover the pot to simmer for 1 and 1/2 to 2 hours until the beans are tender.
Remove the smoked meat and carefully pull the meat off of the bone then stir the meat back into the pot. You can discard the bone.
Serve with hot rice and garnish with fresh parsley and green onions. Enjoy!

Keywords: Red beans and rice

Red Beans and Rice